With just a handful of nutritious ingredients, you can bake up super easy Banana Oatmeal Muffins to share with the kids. Bonus: These store so well in the fridge for days!

banana oatmeal muffins on blue plate with child's hand

Banana Oatmeal Muffins

Almost every week, I make a batch of healthy muffins to have on hand for easy breakfasts, snacks, and lunches. I love that they can sit in the fridge and still taste great a few days later—and that they’re packed with enough nutrition that they’re a good quick meal option. My girls (like many, I’m sure!) enjoy muffins, but just putting a few chocolate chips on top transforms them into something they’re SUPER excited to eat.

To make these muffins we blend up whole grain oats with Greek yogurt or milk, eggs, bananas and a few pantry staples. You pour the batter from the blender right into the muffin pan so the method is seriously doable—even if you only have one free hand!

The combination delivers protein, fiber, and potassium—as well as some of the fats that toddlers need to grow—in an easy to eat format.

TIP: We like to eat these muffins cold right out of the fridge, but you can also serve them slightly warm. You can dice them up as needed for younger kids.

ingredients-in-banana-oatmeal-muffins

Ingredients You Need

To make these muffins you’ll need:

TIP: You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.

how-to-make-banana-oatmeal-muffins-step-by-step

Step-by-Step Instructions

Here’s a look at the process of how to make these banana muffins. Scroll down to the bottom of the post for the full information.

  1. Place the oats into a food processor or blender to make a coarse flour.
  2. Add the rest of the ingredients except the chocolate chips, if using.
  3. Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
  4. Divide among muffin cups and top with chocolate chips if using.
  5. Bake. Transfer to a wire rack to cool.

TIP: Use bananas with a lot of brown spots for the best natural sweetness and flavor. You know, those ones that have been sitting on the counter ignored all week and need to be used up!

banana-oatmeal-muffins-on-wire-rack

Frequently Asked Questions

What can I use in place of maple syrup?

You can try using honey if you prefer.

Can I make these muffins without a blender?

You can make these in a food processor if you prefer. Or to make them by hand, you’ll need to start with store-bought oat flour, mash the bananas with a fork or potato masher until super smooth, and stir everything together in a bowl. I prefer the texture of these when made in a blender or food processor—it’s smoother and more uniform.

Can I make these gluten-free?

I love making flourless muffins with homemade oat flour because they are so easy and have the added benefits of fiber and complex carbohydrates. Just choose gluten-free oats if needed. The oats, which get ground in the food processor or blender, bake up with the banana to create very moist and tender muffins —which are delicious and also easy for toddlers to eat.

How long can I store these muffins?

These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.

banana oatmeal muffins with chocolate chips with toddler hand

Mini Banana Muffins

To make these as mini muffins, grease a mini muffin tin and pour the batter about ¾ of the way full in each muffin cup. Bake for 12-14 minutes or until a cake tester inserted into the center of a muffin comes out cleanly. Follow the rest of the instructions in the recipe below.

Best Tips for Success

  • These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
  • For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
  • Dairy-free: Use plain nondairy milk.
  • For the best flavor and natural sweetness, use very ripe bananas with a lot of brown spots.
  • To make these by hand, use store-bought oat flour, mash the banana very smooth, and mix together in a mixing bowl.
  • You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
  • Add a few chocolate chips to the tops of each muffin if desired.
  • You may also like Spinach Banana Muffins, Chocolate Protein Muffins, and Applesauce Muffins.

I’d love to hear your feedback on this recipe if you try it so please comment below!

This post was originally posted on July 19, 2019.

banana oatmeal muffins

Banana Oatmeal Muffins (SO Good!)

For the best flavor and sweeteness, use bananas with a lot of brown spots.
4.91 from 70 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Calories 156kcal
Servings 10 muffins

Ingredients

  • 2 cups rolled oats
  • 2 cups sliced very ripe bananas (about 2 medium)
  • 6 ounces milk (or plain whole milk Greek yogurt)
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 cup chocolate chips (optional)

Instructions

  • Preheat the oven to 375 degrees F and grease 10 cups of a standard size muffin tin.
  • Place the oats into a food processor or blender. Grind for about 30 seconds or until they resemble a coarse flour.
  • Add the rest of the ingredients except the chocolate chips, if using.
  • Blend until very smooth, stopping to scrape down the sides of the bowl if needed.
  • Divide among 10 muffin cups. You want each cup to be about ¾ full. Top with chocolate chips if using.
  • Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack (or just tilt a bit in the pan to let air flow underneath) to cool.
  • Serve warm, at room temperature, or chilled.

Notes

  • These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
  • Mini muffins: Use a mini muffin pan bake for 12-14 minutes or until a cake tester inserted into the centers comes out cleanly.
  • Dairy-free: Use nondairy milk.
  • To make without a blender: Use store-bought oat flour instead of rolled oats, mash the banana very smooth, and mix together in a mixing bowl.
  • You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
  • Add a few chocolate chips to the tops of each muffin if desired.
  • Serve cold or slightly warmed. Dice up for younger eaters as needed.

Nutrition

Serving: 1muffin, Calories: 156kcal, Carbohydrates: 28g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 133mg, Potassium: 226mg, Fiber: 3g, Sugar: 13g, Vitamin A: 95IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    My family loves these muffins so much that my husband has started buying extra bananas at the grocery store, then walking into the kitchen every other week to say “Huh…some of these bananas are turning brown. Must be time to make some muffins?”

  2. I did follow the instructions perfectly, but the muffins turned out uncooked at centre despite the tops being browned well. I used muffin liners and baked at 375F for 25min in a fan-assisted oven. Any suggestions?

    1. The most likely explanation for that is the baking soda wasn’t fresh or active. So maybe check that before you bake with it again?

  3. 5 stars
    These are DELICIOUS.

    Not too sweet and perfectly moist. The whole family loves them! I doubled the recipe and put half in the fridge and half in the freezer for later.

    Not: the batter will be soupy, especially if using milk.

  4. 5 stars
    Your muffins are truly a lifesaver for me! My 3 year old suddenly wants to eat the minute he wakes up in the morning and having these muffins prepped and just pulling one out of the fridge in the morning before he wakes up has made our mornings so much easier! He loves a bunch of your muffin recipes but this one is by far his favorite! Thank you!

  5. 5 stars
    This has become a staple in our home and a weekly thing. Just love how easy they are to make and are healthy too. Definitely not limited to our toddler 🙂

  6. 5 stars
    Made these for the kiddo I nanny and he loved them and so did I.
    Decided to make some for myself tonight. I forgot to add the milk. Didn’t remember until they were already in the oven 😂
    Hope they come out ok.
    Thank you for sharing this delicious recipe.

  7. 5 stars
    Love love love these for my toddler! I have made them several times and love the convenience of freezing them, they defrost/reheat so well. I recommend this and several other recipes to anyone that is looking for snack inspiration. They are so yummy

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